3/4 c. hot milk
1/2 c. wheat germ
2 pkgs. dry or compressed yeast
1 3/4 c. warm water
1/2 c. melted butter
1 1/2 tsp. salt
1/2 c. honey, molasses or brown sugar (packed)
3 c. stone ground whole wheat flour
3-4 c. unbleached white flour

Combine hot milk and wheat germ in a small mixing bowl; set until lukewarm.

In a large mixing bowl, combine yeast and warm water, stirring with a fork until dissolved. Blend in butter and salt and your choice of sugar; add the wheat germ mixture.

Beat in the whole wheat flour until batter is smooth. Gradually add sufficient white flour to make soft, workable dough. Turn out on a lightly floured board and knead until smooth and elastic, about 10 minutes. Place in a warm greased bowl, turning to coat the top. Cover loosely with plastic wrap and towel. Set aside in a protected spot to double in bulk (about 1 1/2 hours).

Punch dough down, turn out on lightly floured surface (use white flour), cover and let rest 10 minutes. Shape in 3 loaves and place in greased 8 1/2 x 4 1/2 x 2 1/2 inch pans, cover and let rise to top of pans (about 1 hour). Bake in preheated oven at 400 degrees for 10 minutes, reduce heat to 350 degrees and bake 30 minutes. Remove from pans, brush with melted butter, if desired and cool on wire rack.